Slow Cooker Rump Roast Marsala Recipe

Saturday, December 31, 2016
Whether you work or a busy mom, nothing is easier than using a slow cooker. Mine is used often and through the last 30 years I have gone through only two slow cookers they last a long time with loads of uses. This is just one of the many favorites in our home. This will be one of yours too!

Slow Cooker Rump Roast Marsala Recipe

1 (3 pound) boneless beef roast, such as bottom round or rump roast

1 1/2 tablespoons kosher salt

Freshly ground black pepper

4 cloves garlic, cut into thick slivers

1/4 cup water

1/2 cup beef broth

3/4 cup Marsala wine

1 pound of baby bella mushrooms washed, clean

oregano and granulated garlic

Sprig fresh rosemary

1 teaspoon flour or cornstarch

1 tablespoon butter

Place the roast in a shallow baking dish and rub with the salt and pepper, granulated garlic and a little oregano. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic halves. Add 1/2 cup Marsala wine. Refrigerate overnight.

Place the beef in the crockpot adding 1/4 cup water, 1/4 cup broth, and marinade wine from the pan, into the bottom of the pot. Place mushrooms on top of the meat. Put the crockpot on low for 6 to 8 hours.

Remove the roast and let sit while making the gravy.

One half hour before cook time is completed, put crockpot on high and add the remaining wine. Add a large sprig of fresh rosemary to the sauce. Stir the cornstarch or flour into the remaining 1/4 cup broth and then whisk into the sauce. Put into the crockpot cook until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Slice the beef. Serve the sauce and mushrooms. Great over boiled rice, pasta or mashed potatoes.

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